Most of the balls I have made so far are filled with some sort of spicy meat, salami, pepperoni, chorizo, etc. which is all well and good, but it never hurts to change it up a bit. I wanted to create something that may appeal to those who don’t like the delicious pork and beef (I know hard to believe that is possible) that usually fill the balls. Spinach and artichoke dip is a staple, and I thought what better way to eat it than wrapped in buttery crescent roll and cooked to perfection, creating a creamy cheesy bite of goodness that one won’t want to resist. I hope you enjoy this as much as we did!
Filling
12oz Softened Cream Cheese
4oz Shredded Asiago Cheese
¼ Cup Mayonnaise
1 can Artichoke Hearts, drained and roughly chopped
1 8oz box frozen Spinach drained and squeezed dry
1 clove garlic chopped
Salt & Pepper to Taste
1 Package Crescent Rolls or Sheet
Combine Cream Cheese, Asiago Cheese, and Mayonnaise in a bowl. Sautee Garlic in a pan with cooking spray for about a minute. Add Spinach and cook for 3 minutes until warmed through, salt and pepper to taste. Add Spinach and Artichokes to the cheese mixture and mix until thoroughly combined. Refrigerate for at least 1 hour.
Cut Crescent sheet into 16 squares and place about 1 Tablespoon of filling in the center of each one, pinch edges and form in to a ball.
Bake in a 350 degree oven for about 20 minutes, or until golden brown.
No comments:
Post a Comment